| Title: | Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese |
| Author(s): | Avila M; Gomez-Torres N; Delgado D; Gaya P; Garde S; |
| Address: | "Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA), Departamento de Tecnologia de Alimentos, Carretera de La Coruna km 7, 28040 Madrid, Spain. Instituto Tecnologico Agrario de Castilla y Leon (ITACyL), Estacion Tecnologica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain. Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA), Departamento de Tecnologia de Alimentos, Carretera de La Coruna km 7, 28040 Madrid, Spain. Electronic address: sgarde@inia.es" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "In this study we evaluated the application of different high pressure (HP) treatments (200-500 MPa at 14 degrees C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of controlling two Clostridium tyrobutyricum strains causing butyric acid fermentation and cheese late blowing defect (LBD). Clostridium metabolism and LBD appearance in cheeses were monitored by sensory (cheese swelling, cracks/splits, off-odours) and instrumental analyses (organic acids by HPLC and volatile compounds by SPME/GC-MS) after 60 days. Cheeses with clostridial spores HP-untreated and HP-treated at 200 MPa showed visible LBD symptoms, lower concentrations of lactic, citric and acetic acids, and higher levels of pyruvic, propionic and butyric acids and of 1-butanol, ethyl and methyl butanoate, and ethyl pentanoate than cheeses without spores. However, cheeses with clostridial spores and HP-treated at >/= 300 MPa did not show LBD symptoms and their organic acids and volatile compounds profiles were comparable to those of their respective HP-treated control cheeses, despite HP treatments caused a low spore reduction. A decrease in C. tyrobutyricum spore counts was observed after curd pressing, which seems to indicate an early spore germination, suggesting that HP treatments >/=300 MPa were able to inactivate the emerged C. tyrobutyricum vegetative cells and, thereby, prevent LBD" |
| Keywords: | "Butyric Acid/metabolism Cheese/analysis/*microbiology Clostridium tyrobutyricum/growth & development/*physiology Colony Count, Microbial DNA, Bacterial/analysis Food Handling/*methods Food Microbiology Food Preservation/*methods Microbial Viability Pressu;" |
| Notes: | "MedlineAvila, Marta Gomez-Torres, Natalia Delgado, David Gaya, Pilar Garde, Sonia eng Evaluation Study England 2016/08/25 Food Microbiol. 2016 Dec; 60:165-73. doi: 10.1016/j.fm.2016.07.008. Epub 2016 Jul 30" |
